JOB DESCRIPTION: HEAD COOK
Camp Whitman on Seneca Lake
Title: Head Cook
Status: Salaried, Exempt, Seasonal
Purpose:
The Head Cook is responsible for meal planning and preparation for groups of up to 115 campers
and staff. This includes maintaining an appropriate inventory of food and supplies, using
resources effectively, and working with the Camp Director and Camp Coordinators on special
meals for cookouts, hikes, etc. The Head Cook is also responsible for the cleanliness and order of
the kitchen, kitchen equipment, and for the appropriate storage of food. The Head Cook trains
and supervises the kitchen staff, who assist with food preparation, serving, dishwashing, and
kitchen and dining hall cleanup.
Reports To: Camp Director
Supervisory Responsibility: Assistant cook, Prep cook/dishwashers, and kitchen volunteers.
Collaborates with: Camp Leadership Team, volunteers, counselors, and other camp staff.
Employment Terms:
Skills, Knowledge and Abilities Needed:
A.
Minimum of 25 years of age plus a High School graduate or equivalent.
B.
Desire and ability to work in a camp setting.
C.
Experience in working with children and youth and/or experience working with people
with developmental disabilities.
D.
Training and experience in cooking for large groups.
E.
Knowledge of standards of food preparation, serving and kitchen procedures,
F.
Previous administrative or supervisory experience.
G.
Ability to give and accept guidance and supervision.
H.
Good communication and team building skills.
I.
Physical stamina and the ability to lift 50 lbs.
J.
Must enjoy being around children and have enthusiasm, a sense of humor, flexibility, and
patience.
Job Responsibilities, Tasks and Performance Results Expected:
1. Supervise all kitchen staff and the over-all kitchen operation.
2. Maintain a sanitary environment for the preparation and service of meals.
3. Maintain, with the help of other kitchen staff, all kitchen equipment.
4. Plan and prepare 3 well-balanced meals a day, including options for special dietary
restrictions and allergies.
5. Plan and prepare a breakfast bar and a lunch and dinner salad bar for each meal.
6. Plan and prepare an evening snack for campers and staff.
Updated 2/16
7. Prepare/supervise preparation, holding and service of food in accordance with New York
State Department of Health.
8. Weekly inventory management and ordering of food products, paper products and
cleaning supplies.
9. Work within budgetary framework for food and supplies.
10. Develop menus that support programmatic themes and adapt to available food sources in
consultation with the Camp Director.
11. Coordinate all cook-out meals and snacks
12. Supervise the general cleaning of the kitchen, dining hall and laundry area, keeping these
areas sanitary, inviting, and safe.
13. Maintain clear and organized records and required NYSDOH forms.
14. Serve as a good example to campers in personal language, appearance and health habits.
15. Follow all camp policies and regulations as found in the Camp Whitman Procedures
Manual.
16. Maintain open and constructive communication regularly with the entire Camp Staff.
17. Work closely with the Camp Director in the general planning of all related activities, and
assist to identify and solve problems.
18. At the end of the camp season take inventory, clean and close kitchen and store excess
items.
19. Perform other duties as assigned.
Evaluation:
Updated 2/16